Scalloped Corn

I don’t know about you all, but I love corn. I could almost eat it for dessert. I never have eaten it for dessert, but that doesn’t mean I wouldn’t! When I saw this recipe for Scalloped Corn at The Homesteading Housewife I knew I had to test it out and, oh boy, am I ever glad I did. All the sweetness of the corn just bursts in your mouth and the smoosh-y texture of the cornbread combined with the crunch of the corn is out of this world. Just try it, you’ll see what I mean.

This dish is quick to put together and you can bake it up in your oven while you’re cooking the rest of your dinner.

You’re going to need corn, eggs, melted butter, sour cream, a box of cornbread mix, salt, pepper, and cayenne pepper. (You can also add in some diced bell pepper and onion, but I left this out to keep my picky eaters happy.)

Do me a favor. Don’t freak out about the cayenne pepper. It works so well with this dish. You’ll have no idea it’s in there, but it gives the whole dish a little depth.

Alright, now. Brace yourselves. This is where the recipe gets REAL TOUGH. You get out a big mixing bowl and then dump everything in and stir it up. Whew. That was difficult. I’m going to need to sit down for a minute and catch my breath.

Oh, look. I survived.

Now dump the mixture into an 8×8 or 9×9 baking dish and pop it into a 350 degree oven.

Oh my. You should smell my kitchen right now. It smells very corn-y. In a good way.

The recipe says to bake this for 30-35 minutes, but I ended up baking this for about 50 minutes. The center was way to jiggly after just 35 minutes, so I just let it keep on keepin’ on until a knife inserted in the center came out mostly clean.

Scalloped Corn

This dish is quick to put together and you can bake it up in your oven while you're cooking the rest of your dinner.

You're going to need corn, eggs, melted butter, sour cream, a box of cornbread mix, salt, pepper, and cayenne pepper. (You can also add in some diced bell pepper and onion, but I left this out to keep my picky eaters happy.)

Ingredients

30ouncescanned corn, drained2 cans

15ouncescreamed corn1 can

Diced bell pepperI omitted this.

Diced onionDitto.

2largeeggs

1/4cupbuttermelted

1cupsour creamI used light sour cream and it worked fine.

1boxJiffy cornbread mix

Salt and pepperto taste

1/8tsp.cayenne pepper

Instructions

Pre-heat oven to 350 degrees.

In a large mixing bowl, combine all ingredients and stir together.

Pour into an 8x8 or 9x9 dish and bake for 45-50 minutes or until the center is set and a knife inserted in the middle comes out nearly clean.

Nutrition Facts

Scalloped Corn

Amount Per Serving

Calories 390Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 77mg26%

Sodium 490mg21%

Potassium 394mg11%

Carbohydrates 53g18%

Fiber 5g21%

Sugar 13g14%

Protein 8g16%

Vitamin A 810IU16%

Vitamin C 8.6mg10%

Calcium 62mg6%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.

Great recipie. I made it but I added the onion and bell pepper. I also added some grated cheese- about a cup mixed in and another half cup sprinkled on top for the last ten minutes of bakiing. Next time I am going to try adding some diced Jalapeno peppers. Course I know you northern folks dont go for the spicy like us Louisiana people do.

I make a similar dish but it does have jalapenos diced fine, just a small amount. I also use some frozen corn as well that I have browned in a pan. It gives it a sweet roasted flavor. Definitely cheese!

Wow, this looks like a great addition to my 4th of July menu! I do have a question: Can you describe the texture? Is it moist like a corn muffin? I hope it’s not dry…could you give me a description? thanks 🙂

Ok, so I LOVE this recipe, it’s like corn-crack, but I’ve made it a couple times now, and it always seems to take a lot longer than it should. Like, two or three hours more. Any ideas why I can’t get this to cook in 45-50 minutes? I’m making this for Easter, and I’d really like it to be ready with the rest of dinner!

This scalloped corn looks delicious. I agree with you, corn is so good, I could eat it for dessert. I’m actually taking a little breather from recipe testing a corn dessert! *soon to make an appearance on my blog*